2005: After yesterday's Thanksgiving food excess, nothing appealed except hot, flavorful and virtuous comfort food. And did I ever luck out with this terrific cauliflower curry inspired by The Remarkable Palate. It was excellent! It worked as a side dish, even with most of the rich-tasting coconut milk left in the pan to further lighten the calories. But it would also make a great vegetarian supper, paired with, say, brown rice to soak up the coconut 'gravy', and maybe a few carrots tucked into the cauliflower.

2008: This is a really good cauliflower dish. I let it cook some longer this time so that the coconut milk was absorbed into the cauliflower and some of it broke down to form a coconuty-cauliflowery gravy - very good.

2011: This time I used the whole can of coconut milk, rather than a mix of coconut milk and chicken stock. To my taste, all coconut milk turns out way too rich, detracting from the inherent deliciousness of the cauliflower itself.

REVIEWS "It is wonderful and will now be one of my favorites." ~ GinnyBerry "... it came out delicious." ~ Sarah"Great recipe. We make this a lot." ~ Anonymous

COOK THE CAULIFLOWER in the COCONUT MILK
1 head cauliflower, cored, cut into bite-size pieces (a 2 1/4 pound head yielded 1 1/2 pounds trimmed cauliflower)
1/2 a 15-oz can low-fat coconut milk (Mark uses a whole can of regular coconut milk)
1/2 a 15-oz can broth (Mark's recipe doesn't include this but the added liquid is needed to compensate for less coconut milk)
2 tablespoons cilantro, chopped (optional but does look better)

Heat a large skillet on MEDIUM HIGH. Add the oil and let it heat. Reduce heat to MEDIUM, add the onion and sauté til golden, 8 - 10 minutes. Add the spices and stir for a minute. Add the cauliflower, coconut milk and chicken broth. Cover (Mark leaves uncovered, presumably to cook down the liquid but I wanted to keep it) and let cook, stirring occasionally, until the cauliflower is very tender, about 15 - 25 minutes. If using, stir in the cilantro, serve and enjoy!

8
comments:

This is also one of my favorites!! I like the fact that you added coconut milk to it too, it really blends the flavor of the curry together! I love your veggie recipes here. I have to spend some time to go through your archives! Thanks!

I made this today for the first time. It is wonderful and will now be one of my favorites. I blogged about it this evening as my "Meatless Monday" adventure for this week. My picture is not as good as yours. I did make a link pack to A Veggie Venture and gave you credit.

I picked up a cauliflower at the store the other day without any real plan for what to do with it, so I looked up cauliflower recipes and this one jumped out at my sister and I. We added chicken for protein and it came out delicious :-)

Anonymous
on
September 25, 2011

Great recipe. We make this a lot. One thing that is nice is to let it cook down and pure it into a smooth sauce.

Post a Comment

Thank you for taking a moment to write! I read each and every comment, for each and every recipe, whether a current recipe or a long-ago favorite. If you have a specific question, it's nearly always answered quick-quick. ~ Alanna

Copyright Kitchen Parade 2005 – 2015. All text, recipes and photographs are copyrighted and may not be published elsewhere without express permission. Pinterest and Facebook users, you are welcome to "pin" photos and "share" links all you like, just don't copy the recipes themselves. Fellow bloggers are welcome to repost my recipes, just write the recipe in your own words, use your own photograph, then link back to the original recipe on A Veggie Venture. All this? Just good internet etiquette!